Cheats Prawn Curry with Raita and Yoghurt Naan

10 minutes

Preparation Time

20 minutes

Cooking Time




2 tsp vegetable oil
5cm piece of ginger finely chopped
4 curry leaves
2 tsp madras curry powder
1⁄2 tsp chilli powder
1⁄2 tsp turmeric
1⁄2 a cinnamon stick
4 green cardamom pods
2 bay leaves
2 tomatoes chopped
200 ml coconut milk
1 cup of chicken stock
750g peeled and deveined prawns salt to taste
Yoghurt Naan
200g Jalna Greek Yoghurt
250g self-raising flour
1 tsp baking powder
1 tbsp EVOO


Large saucepan add vegetable oil, ginger and curry leaves on high for 1 minute.
Turn heat to low and add curry powder, chilli, turmeric, cinnamon, cardamom, bay leaves and cook for 1 minute until aromatic.
Add tomatoes for 1 minute stirring to deglaze.
Add coconut milk and stock and cook for 10 minutes.
Add prawns cook for 3 minutes, then season.
Yoghurt Naan
Combine all the ingredients except oil and knead over a floured surface until everything is combined.
Slice dough into 6 equal pieces and roll into logs.
Using a rolling pin roll out dough logs.
On a griddle pan on high heat add a little bit of oil.
Cook naan for 2 minutes each side.
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